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Tortilla Crusted Fish Tacos with Chipotle Slaw Recipe

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4.3 from 1 review

These Tortilla Crusted Fish Tacos combine tender white fish coated in a spiced crushed tortilla crust, pan-fried to crispy perfection, and topped with a creamy, tangy chipotle slaw featuring fresh coleslaw mix, corn, and a flavorful adobo-chipotle dressing. This recipe delivers a delicious, vibrant meal perfect for a quick weeknight dinner or casual gathering.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Fish and Coating

  • 4 filets white fish such as tilapia, cut into strips
  • ⅓ cup crushed tortilla chips
  • ¼ teaspoon cumin
  • ⅛ teaspoon chili powder
  • 1 egg white
  • 2 tablespoons olive oil

Chipotle Slaw

  • 1 (12 to 14 oz) bag coleslaw mix
  • 2 green onions, sliced
  • 1 (14 oz) can of corn, drained
  • 1 chipotle chile from a can of chipotle chiles in adobo sauce
  • ½ cup mayonnaise (reduced fat, made with olive oil)
  • ½ cup sour cream (low fat)
  • ¼ cup buttermilk
  • 2 teaspoons lime juice
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ cup finely chopped cilantro

Additional

  • Soft taco shells

Instructions

  1. Prepare the chipotle slaw: In a large bowl, combine the coleslaw mix, sliced green onions, and drained corn. Set this mixture aside while you prepare the dressing.
  2. Make the chipotle dressing: In a small food processor, add the chipotle chile, mayonnaise, sour cream, buttermilk, lime juice, cumin, garlic powder, and kosher salt. Pulse until the ingredients are well combined and smooth. Stir in the finely chopped cilantro with a spoon to integrate it evenly.
  3. Combine slaw and dressing: Pour the chipotle dressing over the coleslaw mixture and stir well to coat all the vegetables. Cover and chill the slaw in the refrigerator for at least 15 minutes to allow the flavors to meld.
  4. Prepare the fish coating: Place the egg white into a shallow bowl and whisk until slightly frothy. In another shallow bowl, mix together the crushed tortilla chips, cumin, and chili powder evenly.
  5. Coat the fish strips: Dip each fish strip first into the egg white mixture, allowing excess to drip off, then coat thoroughly in the spiced crushed tortilla mixture, pressing lightly to adhere.
  6. Cook the fish: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the coated fish strips and cook for about 3 to 4 minutes on each side, until the fish is cooked through and the coating is crisp and golden brown.
  7. Assemble the tacos: Warm the soft taco shells slightly to make them pliable. Place 1 to 2 pieces of cooked fish in each shell, then generously top with the chilled chipotle slaw.
  8. Serve and enjoy: Serve the finished fish tacos immediately to enjoy the contrast of crispy fish and creamy, tangy slaw.

Notes

  • Use firm white fish like tilapia, cod, or haddock for best results.
  • Adjust the amount of chipotle chile depending on your spice preference.
  • For a lighter option, use non-fat Greek yogurt instead of sour cream.
  • Make sure the oil is hot before frying to get a crispy crust on the fish.
  • These tacos are best eaten fresh, but the slaw can be made a few hours ahead and chilled.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://dishiary.com/tortilla-crusted-fish-tacos-with-chipotle-slaw-recipe/